Elevate your holiday table with the sweet and savory goodness of Candied Sweet Potatoes.
You only need two ingredients, butter and brown sugar to make the caramelized glaze to pour over the tender boiled sweet potatoes.
Get ready to bring a touch of sweetness to your holiday table with this irresistible Thanksgiving classic.
Check out all the other Easy Recipes for Thanksgiving for even more delicious ideas to add to your holiday celebration.
Every year for Thanksgiving my mother made Candied Sweet Potatoes. Only I never ate them. For some strange reason, I thought I didn't like sweet potatoes when I was growing up.
They are now my favorite potato and for good reason.
Sweet potatoes are rich in fiber, vitamins, and minerals. They’re also high in antioxidants that protect your body. These are just a few reasons to enjoy them, but the main reason is they're delicious!
Looking for more Family Dinner Ideas or Thanksgiving Recipes? Try my Ranch Flavored Carrots, Roasted Brussels Sprouts, and even my Mashed Potato Casserole. Yum!
Table of Contents
- How are Yams and Sweet Potatoes Different?
- 🛒Helpful Kitchen Tools
- Ingredients
- Step-by-Step Instructions
- Prepare the Brown Sugar Mixture
- Top Tips
- Baking Instructions
- Before You Begin!
- Recipe FAQ
- Can you make Candied Sweet Potatoes Ahead of Time?
- Storing and Reheating Tips
- More Thanksgiving Side Dish Recipes:
- 📖 Recipe Card
- 💬 Comments
How are Yams and Sweet Potatoes Different?
Around this time of year people seem to get a little confused between sweet potatoes and yams. I do! So what is the difference? Are they the same potato?
You can tell the difference between a yam and a sweet potato before you even bite in. Sweet potatoes have thin, smooth skin and orange or white flesh. Sweet potatoes are flavorful and moist while yams are often starchy and dry.
If you're looking for a casserole type recipe, try my friend's Sweet Potato Casserole. Want a prep-ahead recipe? Try my Company's Company Sweet Potato Casserole that's topped with marshmallows and pecans wit
🛒Helpful Kitchen Tools
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Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Sweet Potatoes - for this recipe I used one of the five pound boxes that most grocery stores carry around the holidays.
- Butter
- Brown sugar
Step-by-Step Instructions
Step 1: Peel the sweet potatoes, then slice them into 2-inch thick rounds.
Step 2: Add the sliced potatoes to a large stock pot and cover with cold water. Bring to a boil over medium high heat and allow to simmer until they are fork tender; about 10 to 15 minutes. Drain the water and set aside while you prepare the butter/brown sugar mixture.
Prepare the Brown Sugar Mixture
Step 3: Place a saucepan over medium-high heat. Add the butter and allow it to melt completely, stirring occasionally to prevent burning.
Step 4: Keep an eye on the pan. Once the butter has melted completely, add the brown sugar for the next step.
Step 5: Stir in the brown sugar. Then mix until combined.
Step 6: Bring the mixture to a boil. Allow to boil for 5 minutes.
Top Tips
Want EASY CLEANUP? Make this recipe in a large disposable aluminum pan to help with cleanup after the meal on Thanksgiving.
When preparing the caramel glaze, watch it closely so it doesn't burn or get too thick!
Step 7: Arrange the potatoes in a large 9x13 Pyrex Glass Baking Dish. Make sure the casserole dish has been sprayed with non-stick cooking spray.
Step 8: Carefully pour the butter/brown sugar mixture over the cooked potatoes.
Baking Instructions
Step 9: Place the dish into your preheated 350°F oven and cover it with aluminum foil. Let it bake for 30 minutes, or until completely warmed through. If you'd like a delicious, caramelized crust on top, remove the foil for the last few minutes of baking time.
Before You Begin!
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Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Cover the candied yams with aluminum foil when baking. This helps to trap in moisture and heat, allowing the yams to cook more evenly and preventing them from drying out. Towards the end of the baking time, you can uncover the dish to allow the top to caramelize and develop a delicious crust.
Can you make Candied Sweet Potatoes Ahead of Time?
If making these potatoes the day before Thanksgiving, prepare everything as stated except do not bake.
Instead allow the potatoes with the sauce on top to come to room temperature. Cover with aluminum foil and place in the refrigerator.
The next day remove from refrigerator and allow to sit on top of the stove or kitchen counter for at least 30 minutes before baking as instructed above.
Storing and Reheating Tips
Refrigerator: Let the candied sweet potatoes cool completely before adding them to an airtight container, or cover the baking dish with aluminum foil. Refrigerate for up to 5 days.
Freezer: Add leftovers to a freezer safe container and freeze up to 3 months.
Thawing and Reheating: Thaw in the refrigerator then bake at 350°F for 25-30 minutes until they're warmed through.
More Thanksgiving Side Dish Recipes:
- A new family favorite is my mother's recipe for Cheesy Corn Pudding Casserole that starts out with a box of Jiffy Muffin Mix.
- Easy Homemade Cranberry Sauce made in the Instant Pot you can use a crock pot too!
- This recipe for Classic Thanksgiving Stuffing can be made ahead of time and either frozen or wrapped in aluminum foil the day before Thanksgiving.
- Another prep ahead recipe that's perfect for Thanksgiving is Company Mashed Potatoes or my Classic Mashed Potatoes Recipe.
- Or you might enjoy this recipe for Crock Pot Candied Sweet Potatoes.
📖 Recipe Card
Candied Sweet Potatoes
Ingredients
- 5 pounds sweet potatoes
- 1 cup butter
- 2 cups brown sugar firmly packed
Instructions
How to Prepare the Sweet Potatoes:
- Wash and peel the sweet potatoes.
- Cut into 2 inch thick slices and place in a large stock pot. Cover them with cold water. Place over medium high heat on the stove and bring to a boil.
- Allow to simmer until they are fork tender; about 10 to 15 minutes. You don't want them to be super soft because we're not mashing them.
- Drain the water and place the potatoes in a large 9x13 baking dish that's been sprayed with non-stick baking spray.
How to Prepare the Caramel Glaze
- In a saucepan, melt the butter over medium high heat.
- Stir in the brown sugar until combined.
- Allow to boil for 5 minutes.
- Carefully pour over the cooked potatoes.
How to Bake the Sweet Potatoes:
- Cover with aluminum foil and bake in a preheated 350°F oven for 30 minutes or until hot.
- Towards the end of the baking time, you can uncover the dish to allow the top to caramelize and develop a delicious crust.
Notes
How to Prep Ahead
- If making these potatoes the day before Thanksgiving, prepare everything as stated except do not bake. Instead allow the potatoes with the sauce on top to come to room temperature. Cover with aluminum foil and place in the refrigerator.
- The next day remove from refrigerator and allow to sit on top of the stove or kitchen counter for at least 30 minutes before baking as instructed above.
Pam says
These look so very good! I'll be featuring this post at Thursday Favorite Things today. 🙂
Debbie says
I make my mom’s recipe for candied sweet potatoes, it’s exactly the same ingredients, but all done stove top. I’m going to try your way this year in the oven. Thanks for sharing! Love candied sweet potatoes! Happy Thanksgiving!
Lois says
My mom used to make this recipe in her electric frying pan because there was no room in the oven. Hope you enjoy the recipe. Happy Thanksgiving!
Estelle Forrest says
What a great recipe - just in time for the holidays! Thanks for sharing on SSPS, hope to see you again next week.
Leslie says
One of my all-time favorite Thanksgiving sides! Sometimes I add apple slices too.
Lois says
That sounds like a great idea!
Erica says
Yum, I love candied sweet potatoes although I like to add cinnamon and nutmeg to my glaze. Thanks for sharing to Mix It Up Monday. I am pinning this recipe to try later.